Oysters & mushroom dip

8 Servings

Quantity Ingredient
¼ cup UNBLEACHED WHITE FLOUR
¼ cup OIL
4 eaches SHALLOTS (FINELY CHOPPED)
2 eaches RIBS CELERY (FINELY CHOPPED)
1½ pounds FRESH MUSHROOMS (CLEANED AND
24 eaches FRESH, SHUCKED OYSTERS (IN A
½ cup OYSTER LIQUOR (FROM JAR)
1 each CLOVE GARLIC (FINELY CHOPPED
1 teaspoon FRESH PARSLEY (CHOPPED)
½ teaspoon BLACK PEPPER
½ teaspoon SALT
1 pounds CHIPS OR CRACKERS

In a large, heavy skillet, make a roux by heating flour and oil over a medium flame. Mix thoroughly and stir constantly. Mixture should bubble slowly. Let cook a few minutes until light brown.

Add shallots and celery.

Cook on a medium flame for about 10 minutes or until celery is soft. Add mushrooms, oysters, oyster liquor, and garlic. Cook slowly, uncovered, until mushrooms become tender and sauce thickens, about 15 to 20 minutes. Add parsley, pepper, and salt.

Stir well. Serve hot with crackers, chips, or raw vegetables.

Yields 3 cups.

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